Cherry Blossom Muffins

• 1 egg
• 2/3 cup cherry
• strawberry preserves
• 1/4 cup milk
• 1/2 cup sugar
• 2 cups biscuit baking mix
• 2/3 cup chopped pecans
• 1 tbsp. flour
• 3/4 tsp. ground cinnamon
• 2 tbsp. cold margarine
• butter
• Additional chopped pecans

1. Preheat oven to 400F.
2. In medium bowl beat egg; stir in preserves, milk and ONLY 1/4 cup sugar.
3. Add biscuit mix; stir only until moistened (batter will be slightly lumpy) Stir in ONLY 2/3 cup nuts.
4. Fill greased or paper-lined 2-1/2 inch muffin cups 3/4 full, In small bowl combine remaining 1/4 cup sugar flour and cinnamon.
5. Cut in margarine until crumbly; sprinkle over batter.
6. Top with additional nuts.
7. Bake 15 to 20 minutes or until golden brown, remove from pans, serve warm.

egg, cherry, strawberry preserves, milk, sugar, biscuit baking, pecans, flour, ground cinnamon, cold margarine, butter, pecans

Taken from www.foodgeeks.com/recipes/480 (may not work)